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An exceptional epicurean journey, where everything works in harmony from beginning to end. Chef Guillaume Bracaval tracks down the finest ingredients for his kitchen, sourced from specialty producers across the country. Pastry Chef Michele Abbatemarco composes beautiful desserts, using artisanal products and fresh fruits to reflect the 72 micro-seasons of Japan. Chief Sommelier Yuta Yoshida performs the delicate task of wine pairing, curating an eclectic list that ranges from celebrated French and Italian vineyards to exciting wines from the New World.

Our Team